Can you believe, I've never cooked with scallops before today! Years of living in South Korea where they are abundant, and I never had the desire to pick them up from market. Even so I found them extremely easy to prepare today and chose to serve them with seasonal haricots verts (fancy name for French thin green beans), crispy proscuitto (Green beans and proscuitto - You just gotta have them together) and a simple brown butter pan sauce with capers and lemon.

I had gotten a box of fresh fish from a seafood subscription company a week ago, and thought why not give it a go! They are a sustainable seafood choice and best of all, take a very short time to cook. Hope you enjoy this easy and keto friendly recipe for one :) Double and adjust as you see fit!

Bring a small pot with salted water to a low boil. Place a steaming rack on top and add haricots verts. Steam for 5 minutes or until desired doneness - I like mine still crunchy.

While the haricots verts cook, bring skillet with 1 tablespoon of butter to medium-high heat. Season the scallops on both sides with salt, pepper and garlic powder and them place them in your skillet. They should sizzle as they hit the pan. Cook without moving them for 2-3 minutes and flip to sear the other side for the exact same time. Remove scallops from the pan and add the proscuitto to crisp it up. This should only take 2 minutes. Once it's crispy remove it and set aside. Add remaining tablespoon of butter and capers plus lemon juice to the same skillet. Simmer and stir then turn the heat off.

The steamed haricots verts should be done by now. Plate them, place the crispy proscuitto on top followed by the scallops. Pour pan sauce over everything and enjoy! I did add some chopped chives to mine which added a lovely bit of extra freshness.

It does not matter where we as South Africans find ourselves around the globe. If there is an opportunity to Braai (Grill outside over a wood fire), there's a very high chance that Braaibroodtjies are accompanying our meal of farmers sausage, lamb chops, chicken and salads. The Afrikaans word broodjie translates to sandwich in English, therefore Braaibroodtjie means grilled sandwich. They are usually prepared after everything else is done cooking and the embers start to fade - the ideal temperature to toast bread and impart a wonderful smoked flavor.

The Braaibroodtjie of my childhood was unapologetically unsophisticated. Layers of tomato, onions, cheddar and white bread spread with butter - Ingredients that were mostly always availabe, save for the cheese that sometimes got left off during more difficult times. Do you sometimes remember things unintentionally and feel super nostalgic?When I make Braaibroodtjies now, I want my guests here in America to have the best possible experience eating them. I step up my Summer grilling game by using sourdough bread, sun dried tomato butter, heirloom tomatoes, red onion and my favorite Tillamook Extra Sharp Cheddar. I always put a little extra cheese now, and buy the best possible while stilll being economical at the same time. When I'm making Braaibroodtjies I look for an aged cheddar that will stand up to the onion and char brought on by the fire, but one that will also melt easily. The range of Tillamook Cheddar Loaves recently became available at my local supermarket and I've never been happier. I find it's better to buy a good loaf of real cheese and shred, cube, or slice it myself to use in a variety of dishes - My Home Economics teacher would be so proud.

A few notes:- You can definitely use a griddle pan inside instead, but you will lose the smoke. - I prefer extra sharp cheddar, but Tillamook has a wonderful selection of high-quality cheddars that would work wonderfully. Try the Smoked Black Pepper White Cheddar Loaf! Find out where it's available near you here!- This isn't one of those recipes where everything is measured precisely. It's about the joy of eating a toasty melted cheese sandwich fireside. Customize it to your liking and have fun!

Method:1. Spread each slice of bread with sun dried tomato butter. Place 4 slices, buttered side down, on a work surface or directly on to a grill basket (see example below). Top with a thin layer of chutney and then cheese, onion and tomato slices. Place remaining bread slices on top, butter side up.

2. Grill for 3-4 minutes over a medium heat source until the bread is slightly charred around the edges and the cheese is melted. I sometimes like to place them on my covered smoker for longer as well, 8 minutes at 275F. Remove from the grill and slice, serving 1/2 sandwich to each guest as a side.

Serves 8.

This post is sponsored by Tillamook but all opinions are my own.

Braaibroodtjies in a rooster (South African wire grill basket used to contain food while being flipped over the fire.)

On Friday's after her job as a bookkeeper at a local store, my mother would always arrive home with an edible treat for us girls. Sometimes that treat was ingredients to make home burgers, other times a big bag of potato chips that would last us the weekend. Friday's are for treats and this salt and vinegar kettle chip crusted chicken recipe was created with my mother in mind. Transform your basic chicken breast into an irrisistable crunchy delight with very little time and effort, just the way Summer food should be.

Before we start with the recipe I'd like to talk about the equipment that I use. Why? Because your equipment is essential to the outcome of the dish. When I talk about cooking on Instagram, I always recommend using a good non-stick skillet. This kettle chip crusted chicken, eggs, any time I sear chicken or fish and make a quick sauce...I use my Zwilling Forté non-stick skillet or my Ballarini Como frying pan. The only other one I've found to be a true non-stick (and loved by so many of my foodie friends as well) is the T-Fal Professional Total Thermo-Spot frying pan. There is something about having a piece of quality equipment in your arsenal that you can rely on to perform every single time. When we first got married I didn't have any good kitchen tools and decided to treat myself to one thing every month when I could afford it. It has made such a huge difference.

A few notes on this recipe:

* I didn't use anything to adhere the crumbed chips to the chicken. I found that grinding the kettle chips finely enough by using a food processor was enough, but if this has you worried I suggest the optional step of brushing some seasoned garlic mayonnaise onto each side of the chicken before crusting with chips. I will include my favorite seasoned mayonnaise below.

* You can absolutely bake this chicken instead of shallow frying. Place the crumbed chicken on a wire rack in a baking sheet and cook at 350F for 8-10 minutes (Internal temp 165F).

* This salt and vinegar kettle chip crusted chicken makes a great chicken sandwich! It's also great chopped into your favorite Summer salad or topped with fresh tomato salad.

Place boneless, skinless chicken breast (tender removed) on a work surface and hold it flat with the palm of your non-knife hand. Slice each chicken breast horizontally into two even pieces. Season each side with garlic salt and black pepper, or combine optional mayonnaise ingredients and brush onto all sides of chicken using a pastry brush, then set aside and wash hands.

Place salt and vinegar kettle chips into the bowl of a food processor and pulse, 8-10 times until chips resemble course bread crumbs. Pour chip crumbs into a large plate and heat a large non-stick skillet with olive oil to medium. Crust each side of the chicken by placing them onto the chip plate and turning until you've picked up most of the chips. Discard any remaining chip crumbs and place chicken into the hot pan. Cook for 2-3 minutes per side or until cooked through and the chip coating is golden. Turn off heat and remove chicken, placing on a paper towel to drain excess oil.

Best served immediately with your choice of salad greens. Pictured above I have butter lettuce, fancy frilly lettuce (I forget the name), and raddichio with capers and cucumber.

For the salad dressing, combine equal parts plain greek yogurt and dijon mustard with chopped chives and enough fresh lemon juice as you can stand. Add some crushed garlic to taste.

On Friday's in South Africa, my sisters and I would stand in line at a very popular braai spot waiting on flame grilled chicken and seasoned slap chips (a version of fries). We watched as cooks flipped grill baskets filled with perfectly seasoned Greek-style chicken over an open flame, basting with marinade as they went along. The word braai is Afrikaans for "barbecue" or "roast" and is a social custom in South Africa. We celebrate National Braai Day every September 24th and come together as a diverse nation to enjoy cooking over an open fire with friends and family.

The restaurant that I'm referring to was less of a sit-down establishment and more of a hole in the wall located on a bustling street corner close to public transportation. This made it an ideal place to pick up some takeaway (street food) for dinner after work. Why on a Friday? Usually, Friday was pay day which meant people had a little extra to spend. We waited patiently as the hugely popular chicken quarters and flatties (butterflied whole) in styrofoam containers flew from the counter into eager hands of hungry people in line. I remember the smell of oregano distinctly , and this is my version of that street food made in partnership with Pompeian. We love this chicken for Summer grilling with friends!

Pompeian has been keeping me stocked with their range of olive oils and vinegars for the last few years, and I love using their robust olive oil for marinades. To lighten things up for Summer, their organic extra virgin olive oil spray is perfect to spritz over salads like the one accompanying my chicken. A beautiful light flavor and very handy to have on hand.

Method:Whisk olive oil, salt, pepper, oregano, lemon zest, lemon juice and garlic in a shallow dish and add chicken pieces. Use your hands to massage the marinade into the chicken, cover and place in the refrigerator overnight.

Preheat your covered grill to 350F.

Prepare potatoes by slicing them into wedges and adding to a cast iron skillet or baking sheet. Spray with olive oil and add spices. Toss to coat and place on the grill with the chicken and halved lemons. Cook chicken and potatoes for 15-20 minutes or until the internal temperature of the chicken registers 160F. Remove from heat and place in a bowl, squeeze grilled lemon juices over and cover until ready to serve.

Serves 6-8.

This recipe is sponsored by Pompeian. Thank you for supporting the brands that support The Daley Plate.

Gochujang is one of those condiments that will forever have a place in my fridge. I first experienced that earthy spice in 2005 as part of a traditional South Korean dish called "Dalkgalbi" - Chicken and cabbage cooked on a hot plate with rice cake and a fiery mix containing mostly garlic and gochujang. Since it was during my first year in South Korea, my untrained palate rejected the meal and that in turn offended my hosts. Ever wish you could go back in time and redo a certain event? Ever write a blog post at two in the morning and suddenly recall all the cultural mishaps you've had during the last 10 years? No? Moving on.

Succulence.

Dalkgalbi grew on me and later became my absolute favorite thing to eat during that stint in South Korea. It was the ultimate dinner to enjoy with friends after a night out, soju in hand (a Korean spirit made from rice or sweet potatoes). The combination of chicken, gochujang and garlic with cabbage stuck with me and inspired this healthy recipe. Earthy gochujang, honey and what seems like a ridiculous amount of garlic come together to form a beautifully sweet spicy sauce. In my opnion, white meat cuts like chicken breast pairs very well with punchy sauces to amp up the flavor levels. I usually purchase whole chickens and then prep them myself, using dark meat for things like stew or roasting, and white meat (breasts) for quicker preparations. The trick with white meat is to season it very well and allow it to sit in the fridge uncovered overnight. This method will ensure that the meat is seasoned all the way through, keep it juicy and dry out the skin so that you can achieve that perfect crispy sear.

Place chicken on a plate and season on both sides with salt, pepper, garlic and onion powder. Place on the lowest shelf in your fridge, uncovered for at least 6 hours. Remove from fridge and bring a skillet up to medium-high heat. Add grapeseed oil and place chicken in pan skin side down first. Do not move the chicken at all for at least 3-5 minutes so that you get a crispy golden skin, after which you will flip it over and cook for an additional 3 minutes, then transfer to an oven-proof dish and into the oven for 8-10 minutes or until the internal temperature reaches 165F.

While the chicken is in the oven, prepare your sauce by adding the minced garlic to the pan in which the chicken cooked. You should still have some of the pan juices and oil in there, which will provide delicious flavor. Sauté garlic for 1-2 minutes only - You don't want it to soften too much. Add gochujang paste and honey, stirring until combined. Simmer for 5 minutes and remove chicken from oven. Place chicken and any juices right back into the pan with the gochujang sauce, flip to coat and serve with cabbage (Recipe follows)

Basic Sauteéd Cabbage

Homegrown cabbage - Not by me, by my local organic farmer.

I am super into cabbage, old-fashioned as it may be. Though cabbage really benefits from cooking for longer periods of time, my preferred way to enjoy it is simply sautéed to preserve it's integrity. Use any kind of cabbage or cruciferous vegetable of your choice.

Heat a large pan to medium then add oil, butter, salt and pepper. Swirl to combine and add chopped cabbage. Use tongs to move cabbage around in the pan, coating it with the butter mixture then leave it be. Allow the cabbage at the bottom of the pan to toast a little (golden edges, not dark brown) - This will make all the difference in flavor. Stir, add a splash (2 tablespoons) water, then place a lid on the pan and cook until the toughest parts are less chewy (5 minutes).